Rajma Masala Restaurant style

• Ingredients:----
• 
  
• 1+1/2 cups rajma soaked in enough water overnight 
  
• 
  
• 4.5 cups + ½ cup water ½ cup to be added later on
• 2 tablespoons oil
• 2 bay leaves
• 2-3 green cardamom pods
• 3 black cardamom
• 1-2 cinnamon stick
• 2 onion finely chopped
• 1.5 tablespoons ginger-garlic paste
• 4 tomatoes made into a puree
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ¼ teaspoon red chili powder or to tast
• salt to taste
  
  
  
  
  
  • 2 Tablespoon Rajma masala for curry
  

To garnish

• 1+ 1/2 tablespoon butter
• 1-2 green chili chopped fine
• 1 teaspoon kasuri methi crushed 
• 2 tablespoons coriander leaves chopped
• ¼ teaspoon garam masala

• INSTRUCTIONs

  • 

    1) Take a presure cooker
  • 2) In a pressure cooker add the shocked rajma, 4.5 cups water, turmeric, salt and 2 tea bags [if using]. Stir and cook on high for 1-2 whistle, then set the heat to medium and cook for another 10-15 minutes.
  • 3) The rajma is done when you can easily press it between your fingers. Remove the tea bags and set aside.
    

    
  • #Tips#... 2 tablespoon boild rajma keep separate and grinding ..make a thick paste for later use ..rajma paste keep aside
  • 4) Heat 2 tablespoons of oil in a pan on medium heat
    

    

    , once the oil is hot add bay leaves, cardamom pods, cinnamon stick and black cardamom. Saute for a minute.
  • 5) Add finely chopped onions and cook for 2-3 minutes till translucent.
    

    
  • 6) Add ginger-garlic paste and cook till raw smell goes away. This will take 3-4 minutes.
  • 7) Once the ginger-garlic is done, add the fresh tomato puree and mix.
  • 8)Cover the pan and let it cook for 10 minutes on medium heat. Stir once or twice in between.
  • 9)After 10-12 minutes, the tomatoes are done when there's no raw smell.
  • 10) Add the dry spices - cumin powder, rajma masala coriander powder and red chilli powder. Also add the salt and mix.
  • 11) Cook the spices for 2 minutes or till oil starts oozing from the sides.
  • 12) Add the cooked rajma and mix.
  • 13) Add water to the curry [the same water which we used to boil the rajma]. You can add 1/2 cup more water here.
  • 14) Cover the pan and cook the rajma curry for 20 minutes on medium-low heat.
  • 15) Add the mashed rajma back into the curry to thicken it. Cover and continue to simmer.
  • 16) After 20 minutes, the curry will thicken, you can adjust the consistency to preference. Switch off the flame.
  • 17) In a small pan, heat 1 tablespoon of ghee or oil. Once hot add ginger julienne and chopped green chilli.
  • 18) Saute for 1-2 minutes till they turn light brown in color.
  • 19) Transfer tempering to the rajma masala. Also add chopped coriander leaves, crushed kasuri methi (dried fenugreek leaves), garam masala and mix and Butte
  • 20) Serve with rice or roti

  
  

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